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Low Carb Pork and Mushroom Salad Recipe

This low carb pork and mushroom salad recipe is very quick and easy to make. You can cook pork either under the grill or in the griddle pan on the hob or even on a barbecue. This is simple, fast and delicious flavorful food that everyone loves, and it is low in carbohydrates too. This pork and mushroom salad provides 376 calories and  4.9g of net carbs per serving.

Recipe Nutritional Profile: Diabetes Appropriate, Dairy Free, Healthy Weight, High Potassium, High Protein, Low Calories, Low Carbs, Low GI, Low Cholesterol, Low Sodium, Good Source of Copper, Niacin, Pantothenic Acid, Phosphorus, Riboflavin, Selenium, Thiamin, Zinc, Vitamin A, B-6 and C.

Serves 2:

Preparation time: 10 min

Cooking time: 20 min

Low Carb Pork and Mushroom Salad Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin A    47% Vitamin B6    29%
Vitamin C    38% Copper    22%
Niacin    46% Pantothenic Acid    21%
Phosphorus    35% Riboflavin    44%
Selenium    95% Thiamin    53%
Zinc    22% Iron    11%
Potassium    30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?



200g x 2 pork loin steaks;

75g x 2 Portobello mushrooms, sliced;

100g (3.5 oz.) fresh watercress;

1 tbsp. olive oil;

2 garlic cloves, chopped;

5 spring onions, chopped;

1 tsp. dried thyme;

1 tsp. English mustard;

1 tsp. crushed chillies (optional);

1 cup of vegetable stock made of hot water and bouillon powder;

1 tbsp. fresh coriander, chopped;

Salt and pepper to taste.

How to Make Pork and Mushroom Salad:

  • Preheat the grill to a medium heat, sprinkle the pork loin steaks with salt, pepper and crushed chillies if you like it spicy. Place the pork steaks under the hot grill and cook them for 10 min on each side. (20 min in total)
  • Wash the watercress, drain, divide between 2 plates and leave them to one side.
  • In a cup make the vegetable stock by mixing 1 tsp. of bouillon powder with hot water, then add 1 tsp of English mustard to it and set to one side.
  • Heat 1 tbsp of olive oil in a large frying pan, add the spring onions, thyme, salt and fry for a few min, until the spring onions are softened.
Raw Ingredients for the Pork and Mushroom Salad
Mushrooms Cooked
Frying Mushrooms
Pork and Mushroom Salad Served
  • Add the mushrooms to the frying pan. The mushrooms will release a lot of juice, let the juices boil off. Eventually the mushrooms will go light brown in color, that is when they are cooked. Allow 10-15 min for the mushrooms.
  • Add chopped garlic, vegetable stock and the mustard sauce we made earlier. Stir it for 1 or 2 min until the liquid goes brown, turn off the heat and dish up the mushrooms onto 2 plates on top of the watercress salad.
  • Place the grilled loin steaks on a chopping board, cut of the fat and then slice the steaks diagonally.
  • Add the meat to the salad and then spoon the sauce we cooked the mushrooms in all over the salad.

Author: Lana Soko

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